Are you ready for a cranberry menu makeover this Thanksgiving?

If you said, "No way," you would have had the majority opinion. Thanksgiving is a time for traditional cranberry ways - canned cranberry sauce, cranberried gelatin salad, and cocktails tinted with cranberry juice - all at one meal.

Can I convince you to try some fresh cranberries for Thanksgiving breakfast and spread the magic of these special berries throughout the day?

Cranberries are a stellar berry crop native to North America (along with Concord grapes and blueberries) and were growing in Massachusetts in 1620. Most likely, they were served at the first pilgrim and American Indian gathering, but no one can be certain.

Could this crop history be why they are part of our celebration table today? Or is it their bright ruby color next to the beautifully roasted turkey? Or is it that sweet 'n sour bite along with savory celery stuffing that works the magic? Whatever the reason, they are a top-notch performer at Thanksgiving dinner.

They are also important for health reasons. Research has proven these little acidic berries are more beneficial than previously thought. Not only do nasty microbes not stick to urinary track walls after eating cranberries or drinking cranberry juice, but cranberries also provide protection against other microbes that cause ulcers and tooth decay. These effects happen two hours after consuming cranberries and the benefits last for 10 hours afterward.

The fresh cranberry crop is short-lived, available from September through December. And to further complicate the season, Massachusetts' cranberries have had a hard year this year. First, they were hit with vine damage from heavy winter snows, then the blooms were delayed and crop development slowed due to a rainy May, and finally a dry July yielded a small size cranberry for the 2005 harvest. Consequently, the Massachusetts harvest is down 6 percent.

No problems for us though. Growers in Wisconsin, New Jersey, Oregon, and Washington are taking up the slack. Many are members of farm cooperatives such as Ocean Spray and Northland who purchase their crops and market under these familiar names.

Found in the produce section of the grocery store, 12-ounce bags of fresh cranberries carry a hint to buy two bags during the season and freeze one for later. Frozen berries can be used just as fresh ones - no need to thaw. Be careful using older recipes because a bag of fresh cranberries used to weigh 16 ounces.

Recently, my thoughts were with my friend, Lena, when I read a recipe for Cranberry Citrus Muffins. Lena's husband, Dick, is always kidding her about her 89-cent magazine recipes. What he is referring to is her interest is always trying new recipes, with some turning out better than others.

Professionally speaking, I understand the dilemma of home cooks who wonder if a failed recipe was "their problem." Sometimes, it is not. Recipes cranked out quickly and not tested three times by publishers - whether they are found in magazines, cookbooks or the Internet - can be lacking.

Cranberry Citrus Streusel Muffins
This Cranberry Citrus Muffin recipe is quite different from the original published recipe. It received the taste seal of approval from my satisfied testers and the baking seal of approval from me. It will be served on Thanksgiving morning for all the "sous-chefs" who need energy helping me prepare Thanksgiving dinner.

Ingredients:
• Streusel Topping
3 tablespoons sliced almonds
2 tablespoons flour
2 tablespoons brown sugar
1 1/2 tablespoons soft butter

• Muffin mixture
2 cups plus 1 tablespoon of all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups chopped fresh cranberries
1/2 cup vegetable oil
2 large eggs
8 ounces lemon lowfat yogurt
1 tablespoon grated orange zest (from 1/2 large orange)
1/2 teaspoon lemon extract

Preparation:
Preheat oven to 375 degrees. Spray 12 muffin cups plus 1 small Pyrex custard cup.

Stir together streusel ingredients with fork until combined. Set aside.

In a large bowl, whisk flour, sugar, baking powder and salt. Process cranberries in food processor bowl until coarsely chopped. Stir cranberries into flour mixture and coat thoroughly.

In another bowl, whisk oil and eggs well. Stir in yogurt, orange zest and lemon extract. Add liquid ingredients to flour mixture, stirring until just combined.

Spoon batter into muffin cups. Sprinkle with streusel topping. Bake Pyrex custard cup muffin 15 minutes (for the cook) and the remaining muffins 5 additional minutes.

Pat Ernst Dugan is a private chef, educator and food/recipe writer. E-mail her at foodlyyours@aol.com or send comments and questions to be forwarded to: Foodly Yours, Star-Gazette, Attn: Features Department, 201 Baldwin St., P.O. Box 285, Elmira, NY 14902.